Roasted Chickpeas

Just a quick recipe for when you have chickpeas left over or need the aquafaba/brine from chickpeas and not the chickpeas themselves, and don’t know what to do with them. The 1/2 tsp salt is optional, and next time I make them with this seasoning mixture, I’ll be omitting the salt, as it’s just a tad bit saltier than necessary, but sometimes you want that extra saltiness. In a pinch, I’ve even used popcorn seasoning + oil for certain flavours (such as ketchup or dill pickle). Just make sure there are no dairy products in the popcorn seasoning if keeping this vegan.

1. Rinse, drain, dry and remove skins
2. In a medium mixing bowl, mix everything but the oil together, adding a tbsp oil at a time, until fully coated
3. Spread out evenly on a greased or lined baking sheet, making sure all chickpeas are in a single layer
4. Bake at 425 F for 20 mins, stirring at the halfway point.